What exciting things can I do with couscous?

chocsessential

I've got a idea I might try out tomorrow. Couscous soaked in hot water with a handful of sultanas and/or dates thrown in. When it's cooked trickle over some golden syrup.

missworks2jobs

I put some cous cous in with my packet cup-soups, then the cous cous absorbs the flavour of the soup and its more filling than soup on its own! the best flavours are usually chicken & mushroom or vegetable types...its not so nice with tomato...bleugh yuk i'm not a fan of tomato soup!

There was a slimming world recipe that made a puddingy lemon cake from cous cous.
2 lemons - juice & grated rind
100g cous cous
2 eggs beaten
4tblsp lemon curd
4tblsp sweetener (or sugar)

grate & juice the lemons over the cous cous and add boiling water (made up as per instructions on pack).
add the beaten egg, the lemon curd and sugar/sweetener and stir well
put the lemon mix into an ovendish & cook at 180C gas 4 for about 20mins til it goes spongey and solid in the middle.
take out and leave to cool, once cool cut into squares and eat like slices of sticky cake....or eat it straight from the ovendish with some ice-cream or custard mmmmmmmmmmm.

they also used to do a savory version where you get one of those already flavoured packs of cous cous, add the water, beat two eggs in with it chuck some grated cheese ontop and oven bake it then cut into squares. I'm into handy squares of food - incase you hadn't noticed!!!

zippychick

chocsessential wrote: »

I've got a idea I might try out tomorrow. Couscous soaked in hot water with a handful of sultanas and/or dates thrown in. When it's cooked trickle over some golden syrup.

Hi - do let us know how it goes. I can't imagine that taste combination myself.... I throw in dried fruit -dates, apricots, cranberries, toasted nuts and seeds, olive oil, lemon juice, what ever veg i have, chilli flakes. In fact, im pretty sure i posted this a few posts ago in tshit thread, so I'll stop repeating myself

puddy

i have bought a box of couscous, which i understand from tinterweb is probably pre cooked in some way.

i have usually added boiling water and let it soak, but it always ends up clumpy, i add olive oil but it always clumps

how do you get it separate without the 3 times steam ive read about

plus, if i did steam it, how do you stop it falling throw the holes in your steamer??

Gigervamp

Just rough it up with a fork once it's soaked and make sure you're using enough water/stock. I put in enough to cover the couscous with about 1/2cm more liquid. Cover with clingfilm, then fluff it up with a fork.

zippychick

Hi Jenner, i use the same method and quantity each time and it never fails - this one. I just adapt it to what veg/meat/chickpeas etc i have lying around. I usually put frozen peas and sweetcorn in as well as make it with stock, and once "cooked" i flavour with oil and lemon and black pepper and fresh chilli. MMM!

I made couscous fritters the other night and have since made them again - just adapting what i have in.I added spring onion, cheese, fresh chilli, peppers, peas and sweetcorn i think! Yummy.:j

worth a try

Also - what exciting things can I do with couscous - which I will merge your thread with later

thanks
Zip:A

spike7451

Mmmm....Cousecous ALA Spike...

Open cupboard,

take out cousecous,

Find bin.

Place Cousecouse in bin...


DONE!

Horid stuff!

freakyogre

zippychick wrote: »

I made couscous fritters the other night and have since made them again - just adapting what i have in.I added spring onion, cheese, fresh chilli, peppers, peas and sweetcorn i think! Yummy.:j

Mmm, they look lovely. I'll be pinching that recipe! Thanks

The only time i've found couscous to be too clumpy is if i've added too much liquid.

LondonDiva

If you do it by volume, you can't go wrong.

Measure out the couscous (I normally add a stock cube here if I'm hoping to use left overs for lunch or a picnic etc)
use the cup / whatever you've use to measure out the couscous and add boiling (you need the steam, so must be boiling!) water to the same amount
Cover with a close fitting lid or cling film
Leave for about 4-5 minutes
Fluff with a fork
Cover with lid and bung in the microwave (lid on) for about 4 mins
Fluff

liz545

Like LondonDiva, I measure it by volume, so 1/2 cup of couscous (per person) and 1/2 cup of boiling water, into a bowl, cover and leave to steam. The easiest way to get it clump-free before you add any oil or dressing, though, is to break it up with your fingertips - just fluff it up as if you're rubbing in pastry. Never fails!